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Cheesy Broccoli Casserole

Cheesy broccoli casserole with a creamy cheddar sauce and a buttery Ritz cracker crumb topping. Broccoli is steamed crisp-tender, then baked until bubbly and golden on top.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

broccoli florets
  • 2 lb broccoli florets
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
mayonnaise
  • 1 cup mayonnaise
eggs
  • 2 eggs large
onion
  • 1 onion small, finely diced
sharp cheddar, divided
  • 2 cup shredded sharp cheddar divided
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
Ritz crackers
  • 1 sleeve Ritz crackers crushed
butter
  • 3 tbsp butter melted

Equipment

  • 1 sheet pan

Method
 

Prep and steam the broccoli
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish so the casserole releases easily.
  2. Steam the broccoli florets for 4-5 minutes until crisp-tender, then drain well to prevent a watery bake.
Make the cheesy broccoli filling
  1. Mix the cream of mushroom soup, mayonnaise, eggs, and diced onion, then stir in 1 1/2 cups cheddar, salt, and black pepper.
  2. Fold the steamed broccoli into the mixture and spread it evenly in the greased dish, then top with the remaining cheddar.
Add topping and bake
  1. Toss the crushed Ritz crackers with the melted butter, then sprinkle the crumbs evenly over the casserole.
  2. Bake for 30-35 minutes at 350F until bubbly and golden on top.

Notes

For the best texture, drain the steamed broccoli thoroughly so the sauce stays creamy instead of watery. Store leftovers covered in the refrigerator up to 3-4 days; reheat in the oven at 325F until hot. Freezing is not recommended because the mayonnaise-based sauce can separate after thawing. For a lighter option, swap mayonnaise for light mayonnaise and use reduced-fat cheddar while keeping the rest the same.